karthigai deepam recipes

Tuesday, October 29, 2013

Wheat flour murukku recipe was given to me by my MIL, through a TV show. When I was telling about the maida seedai I made during Gokulashtami, MIL said we can even make murukku same way with wheat flour. Actually I had maida murukku in my mind to try sometime, but when I heard same way we can make murukku with wheat flour as well, I was double happy to try. Atleast the maida is replaced with wheat flour, though its deep fried. So I was waiting for Diwali time to come to try this murukku and tried with 1 cup flour today. It turned out perfect. The murukku was just tasting like murukku and no atta (wheat flour) smell in it. So you can try this too for your kids would love this and now straight on to the Diwali snack recipe.

Ingredients

Method

Steam cook atta in a clean white cloth, tied into a bag. You can use your idli pot and place this bag over the idli plate. I used my bamboo mesh too over the plate. You can use pressure cooker also for steaming. Keep the bag in a container and cover and cook without pressure value (pressure regulator). Steam cook for 15 mins to 20 mins.

Untie and when it is warm enough to handle, break it roughly.

Sieve it and use ur hands to break, if there is any small lumps. I used the clover shaped hole plate for this murukku. Its your choice to choose.

Heat oil in kadai meanwhile you prepare the dough. Add red chilli powder, asafoetida, salt and jeera. Add a tsp of oil (preferably hot oil) too. Make dough with water. It should be a stiff yet smooth and non sticky dough.

Press into coil shape or what ever comfortable shape you prefer. I opted for this coil shape murukku. Please refer the video for guidance in the bottom of the post. I pressed in a plastic cutting board and used dosa spatula to take it and transfer to oil..

Deep fry in hot oil, cook both sides until the shh… sound and bubbles reduces. Until crisp and golden brown. Never let oil fume at any point, regulate the heat now and then and ensure even cooking of the murukku. You can press the next batch of murukku while a batch is getting cooked. Drain in paper towel.

Notes

Steam cook properly, dont let water enter the bag of flour. The flour after steaming will not have any moisture at all. And the dough will be non sticky without any elastic feel atta usually gives.

You can replace red chilli powder with black pepper powder too.

Do not drop the murukku when the oil is not hot enough, otherwise it will drink oil. Also do not cook in too low flame as well.

Store in an airtight container and enjoy your snack time :) Its crisp and tasty, that no body will know what flour you have used!

Here’s how I made the shape. Hope its helpful to the beginners. Hold the murukku press high so that its easy to coil as you press.

You dough was not like chappathi dough rite? If there was elasticity then the flour is not steamed proper. So make sure you steam the flour properly. Otherwise there is nothing to go wrong in this recipe. See the texture of my murukku? was it the same when you made? That is the surface of the murukku is not smooth. That way its sure that its steamed proper. If everything correct, cook until its crisp, for more time. Or if you add more oil or butter while making the dough,it becomes soft and oily.

Hi Raks, I tried this murukku just now. It tastes awesome, like most of the comments here it isnt crispy though. I steamed it for 15-17 mins. The dough did not have elasticity. I am happy though, no complains, just wished it was crispy, tastes awesome though. Thanks

I tried your muruku recipe, it turned out crispy and delicious. We followed every steps as you suggested and it turned out to be exactly like the photo you have put, though ours is more brown in colour.

yesterday i tried yr. sedai recipe and it came out good; thank u; the reason u have given for 'thenkuzhal' is quite inspiring; i too think of trying thenkuzhlal & wheat muruku soon; thanks for ur simple recipe

I tried to make wheat muruk, but was a disaster :(. I am a first time cook trying out stuffs. When I made the dough and pressed it it just looked as in the photos above even the color looked the same. But when I put it for frying in hot oil then it just disintegrated and all I got was spic mixed wheat flour fry. Can you help me understand what could have gone wrong and hot to make it correctly as now I am determined to get this right.

Did you add more oil to the murukku,? it will turn very oily if you fry murukku in oil that is not hot... Salt excess means we can do nothing than steaming more flour and add it to the dough and knead again.